Rainbow Salad with Haloumi & Lemon Vinaigrette - WellBeing Magazine

Ingredients

• 2 tbsp lemon juice
• 1 tsp honey
• ½ tsp Dijon mustard
• Pinch salt
• 4 tbsp extra-virgin olive oil
• 400g mixed greens
• 1 avocado, diced
• 1 small punnet medley cherry tomatoes, halved
• ¼ red cabbage, finely sliced
• 1 capsicum, sliced
• 1 carrot, finely sliced
• Small bunch parsley, chopped
• 1 tbsp extra-virgin olive oil
• 180g haloumi, sliced
• 4 tbsp pine nuts, toasted (optional)
• 2 tbsp each pumpkin & sunflower seeds